Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes | Servings: 4
Key Takeaways
- This Taco Pizza With Pizza Crust combines two beloved comfort foods into one satisfying meal
- Ready in just 35 minutes – perfect for busy weeknights when you need dinner fast
- Fully customizable with your favorite taco toppings for picky eaters
- Make-ahead options available to simplify your meal planning
Why You’ll Love This Taco Pizza With Pizza Crust
Stuck between taco night and pizza night? Now you can have both!
This Taco Pizza With Pizza Crust recipe brings together the best of Mexican and Italian flavors. The crispy homemade pizza crust acts as the perfect base for seasoned taco meat, gooey melted cheese, and fresh taco toppings.
Your family will love this Taco Pizza With Pizza Crust for dinner, game day gatherings, or whenever you want something different. This recipe serves four people generously and comes together in about 35 minutes from start to finish.
Let’s create a fiesta of flavors in your kitchen tonight!
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 480 | – |
| Total Fat | 22g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 65mg | 22% |
| Sodium | 780mg | 34% |
| Total Carbohydrate | 42g | 15% |
| Dietary Fiber | 3g | 11% |
| Sugars | 4g | – |
| Protein | 25g | 50% |
What You’ll Need For Your Taco Pizza With Pizza Crust
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza dough | 1 lb (16 oz) | Store-bought or homemade |
| Ground beef | 1 lb | 80/20 lean-to-fat ratio works best |
| Taco seasoning | 1 packet (2 Tbsp) | Or homemade blend |
| Tomato sauce | 1/2 cup | Plain, unseasoned |
| Refried beans | 1/2 cup | Optional base layer |
| Shredded Mexican cheese blend | 2 cups | Cheddar and Monterey Jack work too |
| Romaine lettuce | 1 cup, shredded | Added after baking |
| Diced tomatoes | 1/2 cup | Seeds removed to prevent sogginess |
| Black olives | 1/4 cup, sliced | Optional |
| Jalapeños | 2-3 Tbsp, sliced | Optional for heat |
| Sour cream | 1/4 cup | For serving |
| Salsa | 1/4 cup | For serving |
| Avocado | 1 medium, diced | For serving |
| Cilantro | 2 Tbsp, chopped | For garnish |
| Olive oil | 1 Tbsp | For brushing crust |
| Salt and pepper | To taste |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Pizza stone or baking sheet | For baking the pizza |
| Rolling pin | For rolling out the dough |
| Large skillet | For cooking the meat |
| Cutting board | For preparing toppings |
| Chef’s knife | For chopping vegetables |
| Cheese grater | If using block cheese |
| Measuring cups and spoons | For accurate measurements |
| Spatula | For spreading sauce and beans |
| Pizza cutter | For serving |
| Oven mitts | Safety first! |
Ingredient Substitutions
Need to make some swaps? Here are some options:
- Ground beef: Use ground turkey, chicken, or plant-based meat substitute
- Pizza dough: Try a pre-made crust, flatbread, or homemade pizza dough
- Dairy-free: Use dairy-free cheese and skip the sour cream or use plant-based alternatives
- Gluten-free: Substitute gluten-free pizza crust
- Beans: Black beans can replace refried beans
Detailed Taco Pizza With Pizza Crust Instructions for Beginners
Preparation Phase
- Preheat your oven to 450°F (232°C)
- Turn on your oven before you start any other steps
- If using a pizza stone, place it in the cold oven before turning it on
- This allows the stone to heat gradually and prevents cracking
- If using a baking sheet, you don’t need to preheat it
- Prepare your workspace
- Clear a clean counter space approximately 2 feet by 2 feet
- Wash your hands thoroughly with soap and water
- Gather all ingredients and place them within easy reach
- Measure all ingredients into small bowls or containers
- This technique, called “mise en place,” helps prevent mistakes
- Bring pizza dough to room temperature
- If using refrigerated dough, remove it from the fridge 30 minutes before starting
- Place dough in a bowl and cover with a clean kitchen towel
- Room temperature dough is much easier to stretch without tearing
- While waiting, you can prepare your toppings
- Prepare your toppings
- Dice tomatoes: Cut in half, remove seeds with a spoon, then dice into 1/4-inch pieces
- Shred lettuce: Stack leaves, roll them tightly, then slice into thin ribbons
- Slice olives and jalapeños if using
- Dice avocado just before serving to prevent browning
- Chop cilantro finely, stems and all for maximum flavor
Cooking the Taco Meat for Your Taco Pizza
- Heat skillet over medium-high heat
- Place a large skillet on the stove
- Turn heat to medium-high
- Allow pan to heat for 1-2 minutes
- Test readiness by sprinkling a few drops of water – they should sizzle and evaporate
- Add a small drizzle of oil if using a stainless steel pan
- Cook the ground beef thoroughly
- Add ground beef to the hot skillet
- Break it apart immediately with a wooden spoon or spatula
- Continue breaking into small, even pieces as it cooks
- Cook for 5-7 minutes, stirring occasionally
- Meat should be completely browned with no pink remaining
- BEGINNER TIP: If your meat is releasing a lot of fat, tilt the pan and spoon out excess
- SAFETY NOTE: Ground beef must reach 160°F internal temperature to be safe
- Season the meat for maximum flavor
- Drain excess fat if there’s more than 1-2 tablespoons in the pan
- Sprinkle taco seasoning evenly over the meat
- Add 1/4 cup water to the pan
- Stir well to combine, ensuring all meat is coated
- Reduce heat to medium-low
- Simmer for 3-4 minutes until slightly thickened and most liquid has evaporated
- The meat should be moist but not watery
- Remove from heat and set aside
- BEGINNER TIP: If mixture seems too wet, cook 1-2 minutes longer to evaporate excess moisture
Pizza Assembly for Your Taco Pizza With Pizza Crust
- Prepare the dough
- Dust your work surface with approximately 2 tablespoons of flour
- Spread flour in a circle about 16 inches in diameter
- Place dough in the center of floured area
- Dust your hands with flour to prevent sticking
- Press dough from center outward to form a rough circle
- Use a rolling pin to roll dough to about 14 inches in diameter, approximately 1/4-inch thick
- Rotate dough 45 degrees between rolls to maintain circular shape
- BEGINNER TIP: If dough springs back too much, let it rest 5 minutes and try again
- Transfer dough safely
- Lightly dust a pizza peel or the back of a baking sheet with cornmeal or flour
- Gently fold dough in half, then in quarters
- Place folded corner in center of peel or sheet
- Carefully unfold dough
- ALTERNATIVE METHOD: Roll dough directly on parchment paper and transfer with paper
- BEGINNER TIP: Work quickly but gently to avoid tearing the dough
- Create a beautiful crust edge
- Use your fingers to press around the outer edge, about 1/2-inch from edge
- Gently press to create a slightly raised border
- Brush the outer edge with olive oil using a pastry brush
- BEGINNER TIP: This oil helps the crust brown nicely and adds flavor
- Add the base layers
- Using the back of a spoon, spread tomato sauce in thin, even layer on dough
- Leave the 1/2-inch border you created completely sauce-free
- If using refried beans, place them in a microwave-safe bowl
- Heat beans for 30 seconds to soften
- Dollop beans over sauce in small spoonfuls
- Use the back of a clean spoon to gently spread beans over sauce
- BEGINNER TIP: Don’t press too hard or you might tear the dough
- Add the seasoned taco meat
- Use a clean spoon to sprinkle cooked taco meat evenly over sauce
- Keep distribution even, avoiding large clumps
- Leave the 1/2-inch border around the edge clear
- BEGINNER TIP: If meat cooled and clumped, break it up with your fingers before adding
- Add cheese and pre-bake toppings
- Sprinkle shredded cheese evenly over meat
- Make sure to cover all the meat with cheese
- Add any pre-bake toppings like black olives or jalapeños
- BEGINNER TIP: Pre-shredded cheese is convenient but freshly shredded melts better
Baking Your Taco Pizza With Pizza Crust
- Transfer to oven carefully
- Open oven door fully and pull out rack slightly
- Carefully slide pizza from peel/sheet onto stone or baking sheet
- If using parchment, you can slide the entire parchment with pizza onto stone
- BEGINNER TIP: If pizza sticks to peel, gently lift edge and add more flour underneath
- Bake the pizza
- Place in preheated 450°F oven for 12-15 minutes
- Set a timer to avoid burning
- After 6-7 minutes, rotate pizza 180 degrees for even cooking
- Look for these signs of doneness:
- Golden-brown crust edges
- Cheese completely melted and starting to bubble
- Bottom crust firm and browned when lifted with a spatula
- BEGINNER TIP: Every oven is different, so start checking at 10 minutes
- Check for proper doneness
- Use oven mitts to slide rack out slightly
- Lift edge of pizza with a spatula to check bottom
- Crust should be crisp and golden, not pale or doughy
- If needed, bake 1-2 minutes longer
- BEGINNER TIP: It’s better to slightly overcook than undercook your Taco Pizza With Pizza Crust
Finishing Your Taco Pizza With Pizza Crust
- Remove and cool slightly
- Use oven mitts to remove pizza from oven
- Transfer to a cutting board or cooling rack
- Let rest 2-3 minutes before adding fresh toppings
- This brief rest helps cheese set and prevents burning your mouth
- BEGINNER TIP: Do not skip this resting step – it makes a huge difference!
- Add fresh toppings in the right order
- Start with shredded lettuce, distributing evenly
- Add diced tomatoes next
- Sprinkle diced avocado over tomatoes
- Finish with a light dusting of fresh cilantro
- BEGINNER TIP: Add fresh toppings just before serving to maintain their texture and prevent wilting
- Serve with extra toppings and garnishes
- Place sour cream in a small bowl with a spoon
- Put salsa in a separate bowl
- Slice pizza into 8 even pieces using a sharp pizza cutter or chef’s knife
- Cut with a rocking motion, not a sawing motion
- Serve immediately while hot
- BEGINNER TIP: For a fun presentation, place your Taco Pizza With Pizza Crust on a wooden board with small bowls of extra toppings around it
Troubleshooting Your Taco Pizza With Pizza Crust
Common Issues and Solutions
Soggy crust problems:
- Problem: Pizza crust is undercooked or soggy in the middle
- Solution: Pre-bake the bare crust for 3-4 minutes before adding toppings
- Prevention: Don’t overload with wet ingredients and make sure taco meat isn’t too watery
Burnt cheese but undercooked crust:
- Problem: Top looks done but bottom is still doughy
- Solution: Lower oven temperature to 425°F and cook slightly longer
- Prevention: Place rack in middle position of oven and use a pizza stone if possible
Dough sticking issues:
- Problem: Dough sticks to countertop or peel
- Solution: Lift edges and add more flour underneath
- Prevention: Use plenty of flour on work surface and don’t let rolled dough sit too long before transferring
Toppings sliding off:
- Problem: All toppings slide off when you pick up a slice
- Solution: Let pizza cool 2-3 minutes before cutting
- Prevention: Don’t pile toppings too high and press toppings slightly into cheese before baking
Variations & Substitutions for Taco Pizza With Pizza Crust
Make It Your Own
Chicken Taco Pizza: Replace ground beef with 1 pound of seasoned shredded chicken for a lighter option. Simply cook chicken breasts, shred, and toss with the same taco seasoning. Check out our Chicken Bacon Ranch Pizza for more chicken pizza inspiration.
Breakfast Taco Pizza: Transform this into a morning meal by topping with 6 scrambled eggs and 1/2 pound of cooked breakfast sausage for a brilliant brunch option.
Vegetarian Taco Pizza: Skip the meat and double up on beans. Use 1 cup black beans, 1 cup pinto beans, or 1 cup of meat substitute instead of ground beef. Season the beans with the same taco seasoning.
BBQ Taco Pizza Fusion: Replace tomato sauce with 1/2 cup BBQ sauce and use 1 pound of pulled pork instead of ground beef. Our Brisket Pizza shows how beautifully BBQ flavors work on pizza!
Spicy Taco Pizza Challenge: Add 1 tablespoon hot sauce to the tomato sauce, use pepper jack cheese instead of the Mexican blend, and add extra jalapeños for those who love heat.
Storage & Reheating Your Taco Pizza With Pizza Crust
Keep It Fresh
Refrigerator Storage:
- Remove fresh toppings (lettuce, tomato, avocado) before storing
- Let pizza cool completely to room temperature
- Store leftover pizza in an airtight container
- Separate layers with parchment paper to prevent sticking
- Refrigerate for up to 3 days
Freezing Instructions:
- Only freeze pizza without the fresh toppings
- Cool pizza completely
- Cut into individual slices
- Wrap each slice tightly in plastic wrap, then in aluminum foil
- Label with date and contents
- Store in freezer-safe container
- Keeps for up to 1 month
Reheating Methods:
- Oven Method (Best for Crispy Crust):
- Preheat oven to 350°F
- Remove all wrapping from pizza
- Place pizza directly on middle oven rack or on a baking sheet
- Heat for 7-10 minutes until cheese is melted and pizza is heated through
- BEGINNER TIP: Place a sheet of foil under the rack to catch any drips
- Skillet Method (Quick and Crispy):
- Place slice in cold, non-stick skillet
- Cover with a lid
- Heat on medium-low for 4-5 minutes
- No need to flip – the lid traps heat to melt the cheese
- BEGINNER TIP: Add a few drops of water to the pan (not on the pizza) to create steam
- Microwave Method (Fastest Option):
- Place slice on microwave-safe plate
- Put a microwave-safe cup with 1-2 tablespoons of water next to it
- Heat for 30 seconds at a time until hot
- BEGINNER TIP: The water creates humidity to prevent the crust from becoming tough
Safety Notes & Tips for Taco Pizza With Pizza Crust
Food Safety First
- Always cook ground beef to 160°F internal temperature
- Use a meat thermometer to check temperature if unsure
- Wash hands with soap and water for 20 seconds after handling raw meat
- Use separate cutting boards for meat and vegetables
- Refrigerate leftover pizza within 2 hours of cooking
- Discard any pizza left out longer than 2 hours at room temperature
Pro Tips for Perfect Taco Pizza
- Cheese tip: Pre-shred your cheese from a block – it melts more evenly than pre-packaged shredded cheese which contains anti-caking agents
- Dough secret: Room temperature dough is much easier to work with than cold dough
- Crust hack: For extra crispiness, bake the crust for 4-5 minutes before adding any toppings
- Fresh topping wisdom: Always add lettuce, tomatoes, and avocado after baking to keep them crisp
- Flavor building: Season each component (meat, sauce) individually for the best flavor
- Family-friendly serving: Set up a “toppings bar” and let everyone customize their own slice
- Time-saving prep: Cook the taco meat a day ahead and refrigerate until needed
